Salmon caviar

The rainbow trout, which you might not immediately identify with caviar, produces distinctive-tasting caviar with a flavor that is slightly salty and considerably milder than sturgeon fish, making it ideal for individuals who have never had caviar and wish to start with a less potent version.

When compared to other caviar-producing species, such as salmon, the eggs are orange and smaller in size. However, there are other advantages to collecting trout caviar, including the fact that it is readily available around the world and one of the least costly caviars.

Salmon (Red caviar)

Salmon eggs are sometimes referred to as "red caviar" because of their color, which ranges from light orange to dark crimson. The eggs are medium in size and offer an intriguing alternative to sturgeon caviar since they have a greater fish flavor than other caviars. It is the most common replacement for sturgeon fish and is becoming a more popular option. One should also try golden kaluga hybrid caviar.

Paddlefish

Paddlefish is commonly referred to as "American caviar" since it is one of the few caviars found in this part of the world. The United States regularly promoted this caviar as a substitute for the more well-known and prestigious Russian types it intended to supplant during the Cold War.

The paddlefish is a close relative of the sturgeon fish and is endemic to the Mississippi River. Although paddlefish eggs are smaller in size, their earthy flavor, unlike other caviars, makes them a popular commodity.

Lumpfish

The North Atlantic species known as the lumpfish produces a lot of caviar, which is readily accessible all over the world. Lumpfish eggs are inherently light in color, which has led many caviar fans to believe that they are somehow inferior to other caviars.

Whitefish

Whitefish caviar is the true underdog of the culinary world, found primarily in the seas of the northern United States and Canada. It is perhaps the least desired after caviar, but it is also one of the most adaptable and utilized in many lavish dishes due to its milder flavor, which makes it ideal for use as an ingredient in mixtures where caviar is not the predominant flavor.